Peptic Starch Content, Amylose Content, Free Sugar Composition and Amylases Activities Analyses of Food Chemical Characteristics of Conventional Beans from Hokkaido

Abstract

　We determined the peptic starch content, amylose content, free sugar composition, and amylases activities of 20 varieties of conventional beans from Hokkaido. Multivariate analysis was conducted using the quantitative value for each ingredient. The result demonstrated that main factors, which had effects on the definite grouping and clustering into the individual varieties, included peptic starch and sucrose contents in addition to β-amylase and α-glucosidase activities.